Here’s the thing about this pie, it hits all the marks: crunchy, salty, sweet, creamy, fluffy, and gosh it bears repeating: it’s TOPPED WITH CHOCOLATE COVERED POTATO CHIPS. Truly there’s nothing more we could want.

Brown sugar, but not a ton, will be our sweetener for the filling. The peanut butter adds a salt, nearly savory quality that we’ll balance with some molasses-y brown sugar sweetness.

After the peanut butter and cream cheese mixture comes together into a smooth thick paste we’ll start to incorporate the whipped cream. A quarter of the softly whipped cream we’ll gently fold into the peanut butter mixture. This may seem clunky at first, like it doesn’t fully incorporate. Step by step… and this is just the clunky step.

Add another quarter of whipped cream and fold as the mixture fluffs and softens even more.

Add quarter by quarter until the mixture is well incorporated and still fluffy. The trick is to mix it, but not overmix it.

Generously spoon the peanut butter mixture into the cooled and crisp pie crust.

Now would be a fully legitimate time to also grab a spoonful for yourself.

Did you say more whipped cream? I could swear you did.

Ok good good – more whipped cream for the top of the pie.

We’ll also melt some chocolate in what can only be described as a ‘more is more is more’ situation.

Kettle Brand Potato Chips – the lightly salted variety – dipped in dark chocolate and left to rest and harden slightly on a piece of parchment paper.

I like to sprinkle the chocolate with a few pinches of coarse sea salt. Sweet and salty forever and ever, ya feel?

Now bring all the elements together!

It’s a solid idea to pre-slice the pie before topping it with chocolate covered potato chips. That was you’re not trying to slice through chips and pie.

Gently layer chips atop the pie.

It’s natural to absolutely need to snack on the chips. Essentially one for you, one for the pie.

Slice and serve chilled with black coffee – a little bit of bitter with our sweet and salt indulgence.

To make the crust, place a rack in the center of the oven and preheat oven to 350 degrees F.

Use a food processor to create 1 cup of graham cracker crumbs and 1/3 cup of crushed potato chips. In a medium bowl combine the graham cracker and potato chip crumbs. Add sugar, salt, and melted butter. Stir well with a fork until all of the crumbs are moistened.

Dump the crumb mixture into a 9-inch pie dish and, using your fingers, evenly press the mixture along the bottom and sides of the dish.

Bake until the crust is slightly golden brown, 12 to 15 minutes. Remove the pie dish from the oven and allow to cool completely before filling.

To make the filling, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream until it holds soft peaks, 4 to 5 minutes. Transfer the whipped cream to a medium bowl and set aside.

In the same bowl of the electric stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and pliable, about 3 minutes. Add the brown sugar, salt, and vanilla extract and beat well. Beat in the peanut butter until smooth.

Remove the bowl from the mixer and gently fold in a quarter of the whipped cream. Gently fold in another quarter of the whipped cream and fold. You're working to aerate the peanut butter mixture with the whipped cream mixture. Repeat twice with the remaining whipped cream until the mixture is well incorporated but still fluffy. Spoon the filling into the prepared pie crust. Cover and refrigerate.

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Comments

It’s a beautiful pie with the chips one top, and everyone loved the crust!

**Suggestion, don’t put the chips on the pie until you are ready to serve. I made the pie twice, and full assembled the pie before refrigerating the first time. The chips that went inside the fridge, ended up being soft and stale. The second time, I left the chips in a closed container and added them last minute. They stayed crunch and delicious!

Just one question. How do you stay so slim making these desserts? This I will need to make for my family. Years ago when my son was in school and had to bring treats I dipped Pringles and they were a hit. I guess any chip can be dipped. Thanks for sharing this recipe.

Hi! Question about subbing the coconut oil. Or at least the flavor of the oil. I am not a fan of coconut in baked goods. Is the flavor overpowering in this? If not, I will try it with the oil. If so, what would you sub for the coconut oil? Thank you! Looks like a blast to make!!!

Oh boy! This looks like it could be the motherload of peanut butter pies! I have a favorite recipe and you just topped it for sure! Will be making this and will let you know, but in the meantime, this looks amazing and I can imagine how delicious it will be. Thank you!

Question about subbing the cream cheese: is that possible without drastically affecting the texture and ‘set?’ I kind of like my cream pies cheese-free, because I end up tasting the tang more than I’d like (tang is wonderful where it’s wanted, of course!). Any way to dampen down the cheese notes here? Like maybe mascarpone (which, for me, is less pronounced in flavor when paired with something robust like peanut butter) or silken tofu? Or maybe a cream cheese with less / more fat? I’d think ricotta would be too clumpy, even whipped, and even the stiffest yoghurt too water-y.